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Ranch Bean Chili Recipe

Loaded with beans, peppers, tomatoes and corn, this hearty, colorful chili is sure to be a family hit. “I often take it to potlucks and always come home with an empty pot!”
Nancy Foreman - East Wenatchee, Washington

TOTAL TIME: Prep: 25 min. Cook: 20 min.YIELD:8 servings

Ingredients

1 pound lean ground beef (90% lean)

3/4 cup chopped onion

1 medium green pepper, chopped

1 each small sweet orange, red and yellow peppers, chopped

1 teaspoon minced garlic

2 cans (16 ounces each) kidney beans, rinsed and drained

1 can (16 ounces) chili beans, undrained

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (11-1/2 ounces) tomato juice

1-1/3 cups fresh or frozen corn

1 cup water

1 envelope ranch salad dressing mix

Directions

1.In a Dutch oven, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.